In a microwave-safe bowl, combine all ingredients. Microwave 1 minute until melted; stir and brush steak after finished cooking.

Red Hot Potatoes

1 pound small red potatoes

¼ to ½ cup olive oil*

Salt and pepper, to taste

1 teaspoon each of fresh herbs such as basil, rosemary, thyme and oregano*

½ teaspoon garlic*

2 tablespoons Parmesan cheese

Boil red potatoes in salty water until fork tender.

Coat baking sheet with non-stick spray. Set potatoes on sheet. Using a potato masher, gently smash each potato down, rotating masher both ways.

In a bowl combine olive oil, salt and pepper, cut fresh herbs, garlic and Parmesan cheese. Drizzle over each potato. Top with a little more grated Parmesan cheese.

Bake at 450 degrees for 20 minutes. If desired, toss with olive oil mixture when hot out of the oven.

*Increase or decrease the amounts according to your liking.

Oven-Roasted Vegetables

2 medium yellow squash, chunked

1 zucchini, chunked

1 pound baby red potatoes, chunked

1 bundle asparagus, trimmed

1 (8-ounce) bag snow peas

1 (12-ounce) bag baby carrots

1 (10-ounce) package grape or cherry tomatoes

¼ to ½ cup olive oil

2 tablespoons dried rosemary or 3 tablespoons fresh rosemary

2½ tablespoons dried basil or 1/3 cup fresh basil

McCormick's Steak Seasoning pepper mix (Grinders series), to taste

Salt, to taste

1½ tablespoons garlic salt

Place vegetables in an extra-large bowl. Sprinkle olive oil on top. Add all seasonings. With a wooden spatula, stir until well coated.

Place vegetables into a large baking dish. Spread out in single layer. Cover with foil. Bake at 425 degrees for 30 minutes. Remove foil and bake for another 10 to 15 minutes. If you like your vegetables more al dente, lessen the covered cooking time.

The amount of seasonings and vegetables can be adjusted to your liking.